Preparation

Make vinaigrette:
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Make salad:
Preheat oven to 400°F.

Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.

Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

Cooks' notes:
Vinaigrette can be made 2 hours ahead and kept at room temperature.

Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.

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Recent Review

Delicious - the perfect salad for winter. I added some crisped pancetta for a little more flavor and crunch. I did not use even half of the vinaigrette - I would just add to taste as needed. It would be fine to substitute mixed greens for the frisee, but keep the endive.